Excellent Horseradish Sauce from Modern Cookery for Private Families by Eliza Acton
Wash and wipe a stick of young horseradish, scrape off the outer skin, grate it as small as possible on a fine grater, then with two ounces (or a couple of large tablespoonsful) of it mix a small t...
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Cooking tools:
- Grater
- Paring knife
- Kitchen scale
- Measuring spoon
- Mixing bowl
- Spoon
- Kitchen towel
- Serving bowl
Ingredients
- Horseradish pulp, 2 oz. (or 2 large tablespoonsful)
- good cream, 4 tablespoonsful
- salt, 1 teaspoonful
- vinegar, 3 dessertspoonsful (of which one should be chili when the root is mild).
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